My Grilled Chicken Pasta with Roasted Tomato Pepper Sauce recipe is an easy dinner that you can shop for and prepare on the fly.
I don’t know about you, but I find grocery shopping a tad more difficult with my children home for the summer. There is all the grabbing, begging, sampling, and complaining, and that is only after the fight to get in the car and do something that is not “fun.” So, in an attempt to just purchase things as quickly as possible yesterday, I grabbed some boneless chicken breast. Nothing else.
This recipe is the result of what I had in the fridge and pantry, and it was pretty darn good for a Wednesday night with nothing on hand. Yes, it is peculiar that I had piquillo peppers and goat cheese, but no onions. I know.
So, first I took a small can of fire roasted diced tomatoes (one of my favorite canned items in the world) and drained a bit of the liquid. Then I threw the tomatoes and about 4 piquillo peppers (that I had left over) in the blender. If you have not had piquillo peppers, they come in a can and taste a lot like roasted red peppers, only they are already roasted and peeled for you (and inexpensive!). Easy peasy. Throw in a clove of garlic and a little salt and pepper. Blitz it in the blender until very smooth. Pour into a small saucepan over low heat. I chopped one more pepper for texture and a little basil and oregano from my herb garden. I threw in a pinch of red pepper flakes, but if you don’t like a spicy sauce, don’t! I also added some goat cheese to cut the acidity of the tomatoes and add a creamy richness.
Let that simmer away. I ended up adding a pinch of sugar and some more salt, to taste.
I butterflied my chicken breasts for quicker cooking (you could also pound it out or buy the thin slices of chicken). I just seasoned it with salt and pepper and drizzled with a bit of olive oil. I threw the chicken onto a piping hot cast-iron grill pan, my other favorite thing in the world. Cook for 4-5 minutes per side.
Meanwhile, I cooked the pasta. Now, this had to have been the funniest part of my random dinner. I had 4 boxes of different kinds of pasta, each only 1/4 full. So, I threw them into the salted boiling water at various times based on the box directions. It all worked out in the end!
My impromptu dinner was pretty much complete. Just a little chop of the chicken, some noodles, sauce, a little fresh mozzarella (leftover), and some more basil and voila!
Yum! Perfect for a quick dinner on a weeknight. This is more of a method than a recipe, though. You could add whatever veggies or protein you had around, or just make it as a sauce for roasted vegetables. It would be fantastic with roasted mushrooms, artichokes, and zucchini…